Lecithin is a mixture of triglycerides, fatty acids, and carbohydrates and is typically derived from soy bean oil - but can also be obtained from egg yolks, corn, and other vegetable seeds. Lecithin ranges in viscosity up to 5,000 SSU, but may be more viscous depending on the make-up and temperature.
 Lecithin has a low solubility in water which makes it an excellent emulsifying agent - allowing for its use in margarine, chocolate, and other confectionery products as a non-sticking agent.